Great recipe! I made a few modifications though..I added two tablespoons of flour to oil and made a dark roux from it. I also added green pepper, onion, and celery so there was a bit of cajun flair to it. I did not add any cheese and sour cream. Instead, I garnished with chopped tomatoes and a bit of rice. It was a hit :-)
I make this chili at least once a winter season. It is originally from the 1996 Epicurious magazine. Doubling the spices really perks this up quite a bit. My youngest son used to ask me to make this chili to sell at various high school fund raising events, and it was always a big hit.
Thanks for saving me the trouble of posting this. The recipe is exactly the one I use. I found it years ago in either Bon Apetit or Food and Wine magazine. The only thing is that I use 1/2 lb. of white beans and cook them myself. Also, I use more "Ortega" chiles. This is decadent but delicious.
This recipe was very close to the one I tried at a local cafe for lunch one day. It was the first time I had ever had this type of dish and I loved it so I knew that I had to get the recipe. The creamy consistantcy is what I was looking for. I added a couple things; a can of white corn and I used hot pepper cheese instead of what the recipe called for. I like spicy foods so it was great for me. You gotta try this one if you like your chili creamy. Thanks Chef 262501.